Creamy Chicken and Rice Casserole
This creamy chicken and rice casserole is a comforting classic that comes together quickly with pantry staples. With tender chicken, creamy soups, and fluffy rice, it’s the ultimate family dinner for busy nights. Just 10 minutes of prep and the oven does the rest!
Servings: 8
Calories: 391kcal
Ingredients
- 2 –3 cups cooked shredded or diced chicken
- 1 package Lipton Onion Soup Mix
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups milk
- 3/4 cup sour cream
- 1/2 cup water
- 2 cups minute rice uncooked
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F.
- Mix the Ingredients: In a large bowl, combine the cooked chicken, onion soup mix, cream of mushroom soup, cream of chicken soup, milk, sour cream, water, minute rice, and season with salt and pepper. Stir until well mixed.
- Prepare the Dish: Spray a 9x13-inch baking dish with cooking spray to prevent sticking.
- Assemble the Casserole: Pour the chicken and rice mixture into the prepared dish, spreading it out evenly.
- Bake Covered: Cover the casserole tightly with foil and bake for 45 minutes.
- Finish Baking Uncovered: Remove the foil and bake uncovered for another 15 minutes to brown the top slightly.
- Serve Warm: Remove from the oven, allow the casserole to cool for a few minutes, and serve.